Instructions: Put the shallots in a heatproof bowl pour on boiling water to cover and leave until cool.

Drain and carefully peel leaving on a little of the root end to hold them intact.

Halve the shallots lengthwise and place in a roasting tin.

Sprinkle with the olive oil and 45ml of the sugar.

Roast on the floor of the roasting ovenfor 15 to 20 minutes turning from time to time.

Transfer to the grid shelf on the fourth sat of runners and cook for a further 5 to 10 minutes until soft and caramelised but not burnt.

Season generously with salt and pepper.

Lift out the shallots and set aside.

Add the red wine to the roasting tin and bring to the boil on the boiling plate. Let bubble until reduced by half.

Meanwhile place the cranberries in a heavy based saucepan with the ginger mustard seeds vinegar and reduced red wine.

Bring slowly to the boll on the simmering plate.

Cover and cook in the simmering ovenfor 10 to 15 minutes until the cranberries are very soft.

Add the remaining warmed sugar bring to the boil on the simmering plate and cook for 10 to 15 minutes until thick and pulpy.

Stir in the shallots.

Spoon the chutney into warm sterilised jars.

Seal and stare in a cool dry place for up to 6 months.

Once opened store in the refrigerator and use within 1 month.

A dark rubyred relish made with sharp flavourful cranberries and chunks of sweet caramelised shallots. Unlike the usual cranberry sauce this is more versatile and a little sharper which makes it a perfect accompaniment to farmhouse cheese thick slices of cold ham and of course the cold christmas turkey.

Makes 1.2kg

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